Fudgy Chocolate Biscotti Recipes

Steps:

• Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting. Spread in pan.
• Press candy-coated candies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Steps:

• Beat butter and sugar in a small bowl with electric beaters until fluffy.
• Add eggs, one at a time, and beat until combined.
• Transfer to a large bowl and stir in the sifted flour, bicarb soda and cocoa.
• Stir then add nuts and chocolate and mix in to a smooth dough.
• Divide dough in half and roll each half into a 30cm log shape.
• Place onto a greased oven tray.
• Cook in 180 degree C oven for about 30 minutes.
• Cool on tray.
• Using a serrated knife, cut biscotti diagonally into 1 cm thick slices.
• Place slices in a single layer onto baking paper lined oven trays.
• Cook at 150 degrees C for 15 minutes or until biscotti are crisp around the edges but sligtly soft in the centre.
• Cool on trays and serve with fresh brewed coffee.